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Lemon Bars with Freeze-Dried Strawberry Topping

Enjoy a taste of sunshine with these creamy lemon bars topped with crunchy freeze-dried strawberries. A perfect balance of tart and sweet!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 2 hours
Servings: 24 squares
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup unsalted butter, softened Make sure it’s room temperature for easy mixing
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
For the filling
  • 1 1/2 cups granulated sugar Use high-quality sugar for the best results
  • 1/4 cup all-purpose flour Helps to thicken the filling
  • 4 large eggs Room temperature for better emulsification
  • 2/3 cup fresh lemon juice About 3-4 lemons, fresh juice is key
  • 1 tablespoon lemon zest For that fragrant citrus kick
For the topping
  • 1 cup freeze-dried strawberries Found in most grocery stores; perfect for a pop of color and flavor

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a 9x13-inch pan with parchment paper, allowing some overhang on the sides for easy removal later.
  2. In a large mixing bowl, combine the softened butter and 1/2 cup of granulated sugar. Beat together until smooth and creamy, about 2-3 minutes.
  3. Sift in 2 cups of flour and the salt, mixing until just combined to form a slightly crumbly mixture.
  4. Firmly press the mixture into the bottom of the prepared pan evenly to cover the entire base.
  5. Bake for 18-20 minutes or until the edges begin to turn golden brown.
Making the filling
  1. In a clean bowl, whisk together the remaining 1 1/2 cups of sugar and 1/4 cup of flour.
  2. Add in the 4 eggs, 2/3 cup of fresh lemon juice, and 1 tablespoon of lemon zest. Mix until smooth and well combined.
  3. Once the crust is out of the oven, pour the lemon filling over the baked crust, spreading it evenly.
  4. Return the pan to the oven and bake for an additional 20-25 minutes, until the filling is set but still slightly jiggles in the center.
Cooling and Serving
  1. Allow the bars to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours to firm up completely.
  2. Before serving, crush the freeze-dried strawberries and sprinkle them generously over the top of the bars.
  3. Lift from the pan using the parchment overhang and cut into squares.

Notes

Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. For extra flavor, feel free to substitute lemons with lime.